Kaddu Ki Sabzi is a sweet and savory Indian style pumpkin stir fry. Khatta Meetha Kaddu is a traditional Indian side-dish often prepared during festive occasions. It is a no onion/garlic, gluten-free pumpkin sabzi recipe.
What is khatta meetha kaddu?
The khatta meetha kaddu is quite a popular pumpkin recipe across North India. It is mostly prepared for festive occasions. What makes this pumpkin sabzi unique is the combination of sweet and savory flavors.
The heat of red chilies and the spices is balanced by the sourness of mango powder and the sweetness of sugar. Making it a perfect side-dish to accompany the spicy Indian curries and poori.
What type of pumpkin is best to make khatta meetha kaddu?
A green skin pumpkin with deep yellow pulp is perfect to make pumpkin sabzi. Or any other ripe and yellow variety of pumpkin is perfect to make this Indian style pumpkin stir fry. The pumpkin has to be tender and fully ripe so that it does not take too long to cook.
How to serve Kaddu Ki Sabzi?
The best way to enjoy kaddu ki sabzi is with spicy, soupy Mathura style potato curry, piping hot poori, and chilled mint pomegranate raita.
Here are few other main-course dishes to serve with kaddu ki sabzi:
Step-by-step kaddu ki sabzi recipe:
In a heavy bottom pan, heat ghee over medium flame. Add cumin seeds, mustard seeds, methi dana, and dry red chilli. Fry till seeds start spluttering.
Add pumpkin along with the salt, turmeric powder, red chilli powder, and coriander powder. Stir to combine.
Cover and cook the pumpkin cubes over low heat for 20 – 25 minutes or till pumpkin is tender. Stir occasionally in between.
Once pumpkin turns soft, add mango powder, sugar, and kasuri methi. Stir to combine. Let the pumpkin pieces cook over low heat for the next 5 – 10 minutes. Stir occasionally in between.
Love Pumpkin? Try these Pumpkin Recipes:
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Khatta Meetha Kaddu Ki Sabzi
Ingredients
- 500 gram yellow pumpkin, peeled and cut into cubes
- 4 tablespoon ghee
- 4 dry red chilies, broken into halves
- 1 tablespoon cumin seeds (jeera)
- 1 tablespoon mustard seeds (rai)
- 1/4 teaspoon fenugreek seeds (methi dana)
- 1 teaspoon turmeric powder
- 1 teaspoon dried mango powder (amchur)
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 2 tablespoon jaggery or white granulated sugar
- 2 tablespoon kasuri methi (dry fenugreek leaves)
Instructions
- In a heavy bottom pan, heat ghee over medium flame. Add cumin seeds, mustard seeds, methi dana, and dry red chilli. Fry till seeds start spluttering.
- Add pumpkin along with the salt, turmeric powder, red chilli powder, and coriander powder. Stir to combine.
- Cover and cook the pumpkin cubes over low heat for 20 – 25 minutes or till pumpkin is tender. Stir occasionally in between.
- Once pumpkin turns soft, add mango powder, sugar, and kasuri methi. Stir to combine.
- Let the pumpkin pieces cook over low heat for next 5 – 10 minutes. Stir occasionally in between.
- Serve Khatta Meetha Kaddu Ki Sabzi warm with poori ( see recipe).
6 comments
I am not a very kaddu fan..but this very dish looks and sounds tempting. I am going to try this out. Best part is the simplicity involved in its cooking 🙂
Even I prepare khatta meetha kaddu! Loved the presentation!
Very nice recipe. It looks so delicious in the pics. I don’t like kaddu at all, but this recipe looks so yum. Will surely try this.
Thank you so much and hope you start liking pumpkin after trying this recipe 🙂
Yummy and healthy Sabzi